Our Culture

There are food lovers. Then there are food nerds. Our market staff is not only friendly, but they’re downright knowledgeable about the food. Through hands-on training, workshops with food artisans, and a sheer love of the good stuff, Caputo’s staff strives to provide customers with the best flavors from around the world as well as from local producers.

When you visit the shop, it’s perfectly fine to ask for a sample of cheese or something that catches your eye from our Cheese Cave. Have a question about olive oils? Our folks will help you find the perfect one by sampling and explaining each bottle.

You get the picture. If you have the time, we have the samples. So go ahead and ask. We’d be happy to help.

Our Story

dnewkirk-dta-cap_20Over the years, our purpose has become clear. We have a responsibility to preserve and protect food items of unique provenance. In the face of an increasingly homogenized, mass-produced, and genetically engineered agricultural system, we continue to fight for time-tested culinary traditions, for artisan spirit, and for authentic flavor. It’s our true passion, a passion that was first instilled in me by my yiayia (Greek for grandmother), who kept an urban garden WAY before it was cool to grow your own food.

Those early sensory experiences inspire a question we ask ourselves all the time: what is it that gives Old World flavors their particular allure? We call it terroir. It’s that special sense of place found in the aromas, the textures, and the tastes that says unabashedly: “this comes from somewhere.” Not from a factory, not from a lab, but from the land. It’s our mission to champion those products with deep ties to the unique places they come from, whether it’s Utah farmstead goat cheese or Venezuelan single origin chocolate, because those special products tell the stories of where they come from with every mouth-watering bite.

Food has always been an essential part of the Caputo family. After coming to the United States from Greece and Italy, the Caputos owned and operated a small market on Salt Lake’s west side, home to Utah’s very first refrigerated deli case. My dad Tony’s visits to that little market as a kid, where he would get treats from his aunts who kept shop, served as the original spark of what would eventually become our beloved market & deli.

Now, the torch has been passed to me, and I feel it is important to carry on the tradition and constantly re-imagine what it means to be a purveyor of fine foods in the modern age. Caputo’s has always been a family affair, from my dad, uncles, cousins and now my amazing wife Yelena, to our incredible crew, who we consider part of the family. This is why our loyal supporters trust our expertise: because it’s been passed down from generation to generation. As we look to the future with a brash independent spirit and passionate enthusiasm for great food, we can’t help but feel only one thing: our most delicious days are surely yet to come.

—-Matt Caputo